Decaf Chai-Spiced Butternut Squash Soup
Velvety butternut squash soup infused with decaf chai spices—cinnamon, cardamom, ginger, and cloves—served with a swirl of coconut cream.
This soup takes roasted butternut squash and elevates it with a whole decaf chai tea bag simmered right into the broth. The tea's warm spice blend—cinnamon, cardamom, ginger, and cloves—melts into the squash's natural sweetness, creating a depth that plain spice additions can't match.
Roasting the squash first is non-negotiable. The caramelized edges bring out a toasty, almost nutty sweetness that pairs brilliantly with the chai's warming notes. A sliced apple roasted alongside adds a subtle fruit layer.
The coconut cream swirl isn't just for looks—it adds a silky richness that rounds out the spices and makes every spoonful feel luxurious. A sprinkle of toasted pumpkin seeds on top adds crunch and earthy contrast.
This soup works beautifully as a dinner starter or a cozy lunch on its own with crusty bread. It reheats well and actually tastes even better the next day as the spices deepen.
Ingredients
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 apple, cored and quartered
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 2 decaf chai tea bags
- 1/2 cup coconut cream
- Salt and pepper
- Toasted pumpkin seeds for garnish
How to make it
- 1Preheat oven to 200°C. Toss squash and apple with 1 tbsp olive oil, salt, and pepper. Roast on a baking sheet for 25–30 minutes until caramelized and tender.
- 2In a large pot, heat remaining olive oil over medium heat. Sauté onion until soft (5 minutes), then add garlic and cook 1 minute more.
- 3Add roasted squash and apple to the pot. Pour in vegetable broth and add the chai tea bags. Simmer for 15 minutes.
- 4Remove tea bags. Blend soup until velvety smooth using an immersion blender (or in batches in a regular blender).
- 5Season with salt and pepper. Ladle into bowls, swirl in coconut cream, and scatter toasted pumpkin seeds on top.
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